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    You are in: Home / Dairy-free / Gluten- and Dairy-Free Chicken Enchiladas Recipe
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    Gluten- and Dairy-Free Chicken Enchiladas

    Gluten- and Dairy-Free Chicken Enchiladas. Photo by Peachie Keene

    1/1 Photo of Gluten- and Dairy-Free Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Laura Meehan's Note:

    For the food-allergic set; tasty even for the regular guy. My husband and four year old (who hates everything) really liked these, as did I. You can serve these with a side of grated cheese for those who are able to have it. This sounds a little odd when you are following the directions, but it turns out amazing, I promise.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Put cornstarch and water into a large pot. Stir thoroughly. Add the remaining liquid, seasonings, and salt. Bring to a boil, and let simmer until it starts to get hot and thickens very slightly (will be runny).
    3. 3
      Add chicken, tomatoes, beans, and corn. Stir, then add the tortilla pieces.
    4. 4
      Place into an ungreased 8x8 or 9x9 inch baking dish. Bake at 400 degrees for 20 to 25 minutes or until hot and bubbly.
    5. 5
      (This can also be cooked on the stove for about 10 minutes.).

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    Ratings & Reviews:

    • on September 14, 2010

      45

      Very easy and came together quickly. My very, very picky 3 year old gobbled it down and had seconds - woah!! I think the chicken stock used may be why this didn't turn out to be 5 stars. Will try different brand next time. Still very good.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2010

      55

      This recipe is definitely going into our repertoire! The dish was inextricably easy and delicious! We used almond milk, rather than rice or soy. I was a little worried about the nuttiness of the almond milk being an issue, but it melded with the flavors perfectly. Laura, you were right, it does seem a little odd as the process unravels, but the outcome is nothing short of amazing! Made for PAC Spring 2010 :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2012

      55

      This was fantastic!! I'm a non food allergy parent of a child with milk (and possibly gluten) allergies. It is extremely difficult to find great tasting meals that I enjoy which he can eat. This is definitely going to be in my standard line up!
      I followed the recipe almost exactly. My only change was to use a can of cilantro lime Rotel in place of the tomatoes. I also think that I used more chicken than was called for, about 3 cups chopped.
      I thought I would need to add cheese to mine when I pulled it out of the oven, but I'm glad that I didn't! It thickened well and had a nice balance of flavor. It was a little spicy due to the Rotel, but overall an amazing entree.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Gluten- and Dairy-Free Chicken Enchiladas

    Serving Size: 1 (239 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 257.1
     
    Calories from Fat 45
    17%
    Total Fat 5.0 g
    7%
    Saturated Fat 1.2 g
    6%
    Cholesterol 18.5 mg
    6%
    Sodium 690.2 mg
    28%
    Total Carbohydrate 40.2 g
    13%
    Dietary Fiber 6.8 g
    27%
    Sugars 1.7 g
    7%
    Protein 14.6 g
    29%

    The following items or measurements are not included:

    rice milk

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